食品科学2012，Vol.33Issue(1)：215-218,4.
乳杆菌在腌制腊鱼制品中的应用
Application of Lactobacilli in Cured Fish
摘要
Abstract
In the present study,L.casei,L.farciminis and L.delbrueckii were inoculated together at a ratio of 1：1：1 to produce cured grass carp.The effects of total inoculum amount,salt amount,curing temperature and curing time on the quality of cured fish were studied.The optimal levels of the parameters were optimized using one-factor-at-a-time and orthogonal array design methods to be 106 CFU/g,5%,10 ℃ and 4 d,respectively.Products with close texture,low salinity and the flavor of conventional cured fish were obtained under these conditions.The TVB-N and peroxide value were 18.72 mg/100 g and 0.18 g/kg,which decreased by 34.9% and 51.6%,respectively,when compared with naturally fermented cured fish.关键词
乳杆菌/腊鱼/单因素试验/正交试验Key words
Lactobacillus/cured fish/one-factor-at-a-time method/orthogonal array design分类
轻工纺织引用本文复制引用
周长艳,黄泽元,田国军..乳杆菌在腌制腊鱼制品中的应用[J].食品科学,2012,33(1):215-218,4.基金项目
国家星火计划资助项目 （）
